The days are hot, the grill is lit and spring is officially in full swing. Families spend much less time in the kitchen and more time outside these days. It is always nice to take advantage of the warmer weather and enjoy the sun. Many of people’s favorite dishes can be cooked on the grill, at the same time you can look at nature and find inspiration. We tell you how to grill delicious vegetables to eat vegetarian or vegan or to prepare a useful accessory. With our recipes, for example, zucchini, asparagus, onions, sweet potatoes and mushrooms are incredibly tasty, juicy and al dente!
The best marinade for grilled vegetables
This simple recipe for marinated grilled vegetables is simply the best way to grill your favorite vegetables for a healthy, hearty and tasty summer dish for your BBQ meat. This allows you to take advantage of the abundance of summer vegetables from your garden or from the farmer’s market. You can grill pretty much any hearty seasonal vegetable you have available. You will not believe how easy it is to whip together a juicy, tasty and powerful marinade for grilled vegetables in just a few minutes.
Ingredients (for the marinade):
80 ml olive oil
60 ml balsamic vinegar
3 tablespoons mustard
3 tablespoons honey
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
Ingredients (for the grilled vegetables):
500 g carrots, halved or in quarters
500 grams of asparagus
2 zucchini cut into sixths
2 yellow squashes, cut into sixths
1 large red pepper, sliced into strips
Grilling vegetables: proper preparation
* Prepare the vegetarian marinade:
Put all the ingredients in a mug and whisk until the marinade is smooth. Cover the marinade and place in the fridge for later use.
* Prepare the best grilled vegetables as follows:
Clean and cut all vegetables into long strips. So it does not fall so easily through the grill grate. Place on a large edged baking sheet. Pour the marinade over the vegetables. Then toss gently to cover it in the marinade. Let the vegetables marinate for at least 30 minutes (or up to several hours). When the grill is hot, place the carrots over the grill first so that they do not fall through. Grill the carrots for 3-4 minutes and then turn them over.
Then place the rest of the vegetables on the grill and grill the healthy vegetables for another 8-10 minutes, turning once. Finally, take them out with pliers. Of course you can use whatever vegetable you like for this marinade – you can also use for example 1 medium onion. Just make sure you put the toughest, densest vegetables on the grill first so that they have a head start. Root vegetables take longer to grill than other vegetables.
Grilled sweet potatoes in foil
The hearty sweet potato is one of the favorite dishes on the grill and it is also super healthy. One serving provides four times more vitamin A than the recommended daily requirement.
3 sweet potatoes (medium)
2 tablespoons olive oil
Spoon crushed rosemary
¼ teaspoon onion powder
Salt tsp salt
¼ teaspoon black pepper
Prepare the vegan sweet potato on the grill
Wash and peel the sweet potatoes, cut them in half lengthwise and then slice. Spread the sweet potato slices on 2 pieces of aluminum foil. Drizzle them with olive oil and add rosemary, onion powder, salt and pepper. Distribute the spices evenly and wrap the potatoes tightly in 2 layers of aluminum foil (approx. 30 x 40 cm). Grill them for 30 minutes, turning them halfway. Remove from the grill and let them rest for 5 minutes. Carefully open the aluminum foil and serve the delicious sweet potatoes. For dessert, you can make a delicious gluten-free vegan banana bread!
Grilling delicious vegetables: stuffed mushrooms
If you are looking for a simple party, then grilled mushrooms are for you. They are filled with incredibly tasty ingredients such as cheese, tomatoes and fresh herbs and then grilled to perfection. This recipe is a great appetizer or even an impressive accompaniment. Look in the store for fungi that are clean on the outside and not bruises on the hats. Also, since you will be stopping them, look for fungi with small stems that are easier to remove. If you do not like mozzarella, you can instead use another type of cheese, such as parmesan.
100 grams of chopped tomatoes
50 g grated mozzarella
1 teaspoon olive oil
½ teaspoon finely chopped fresh rosemary
Sk teaspoon coarsely ground black pepper
4 giant mushrooms or several smaller mushrooms
2 tablespoons fresh lemon juice
2 teaspoons soy sauce
2 teaspoons chopped fresh parsley
Clean the mushrooms and then prepare them
In a small bowl, combine tomatoes, cheese, 1/2 teaspoon oil, rosemary and pepper. Using a spoon, remove the brown gills from the underside of the mushroom caps and stems. Whisk together 1/2 teaspoon oil, lemon juice and soy sauce in a small bowl and brush both sides of the mushroom caps with the mixture.
Grill the mushroom caps (stem side down first so that they are in the correct position for the filling when turning) for 5 minutes on each side, until soft. After that, put the tomato mixture in each mushroom pick. Grill the mushroom caps for 3 minutes or until the cheese is melted. Sprinkle them with parsley.